Potato Pizza Recipe - Potato Pizza Crust with a Difference - Cheesy Potato Bake
Recipe type: Pizza
Today we're going to make a magnificent potato pizza. The recipe is really simple, super-tasty and will have your guests lining up for more.
For the Pizza
1 x Large ripe tomato
10ml Crushed garlic
15ml Dried Italian herb mix (below)
8 x Rashers streaky bacon
80g Cheddar or Monterey Jack
Salt & pepper to taste
Oil for deep frying
For the Italian Herb Blend:
45ml Dried savory
45ml Dried basil
45ml Dried marjoram
45ml Dried oregano
45ml Dried chives
30ml Dried rosemary
15ml Dried thyme
15ml Dried sage
15ml Dried parsley
To start, you need a quarter red, yellow and green pepper, a large ripe but firm tomato, 10ml crushed garlic, and 15ml Italian herb blend. If you can't find the herb blend in your supermarket, I have included the recipe below in the description.
Chop the tomato and place it in a bowl, dice the peppers and add these.
Add the garlic, and finally the dried herb blend. Stir this all together thoroughly and put it aside for the flavors to develop.
Take eight rashers of well smoked streaky bacon and cut this into bits, across the grain.
Cut 100g mozzarella cheese into squares, and slice 80g cheddar or Monterey Jack into 8 slices.
Peel 650g potato and dice it into cubes of 10mm in size.
Cut 2 squares of baking parchment, 300mm in size and place these on a baking sheet.
Fry the diced potato in your deep fryer at 180c or 350f until crispy and golden.
At this stage, turn on the grill, or upper element of your oven to maximum to preheat.
Transfer half of the fried cubes to each of the parchment squares.
Spread them into a circle keeping them slightly heaped up at the same time.
Divide the tomato pepper mixture evenly between the two and spread these over the top of the potato.
Pick up any stray bits and place these on top.
Place the cheddar slices on top of the heap in a cross formation.
Complete the cheese by scattering the mozzarella blocks evenly over each pizza.
Top each pizza with half of the bacon bits.
Give each pizza a generous grind of salt and pepper, and you're ready to bake.
Transfer the baking sheet to the center of your oven to grill until the cheese is well melted, and the bacon is fully cooked and browning nicely on the edges.
Remove the pizzas from the oven and serve piping hot with a tall beer to keep it company.
Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa
Recipe type: Street Food
Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa South Africa has the largest East Indian population outside of India. One of their signature foods is samosa, or as it is called in South Africa, samoosa. Today we are going to make beef samosas from start to finish, including the samosa pastry.
For the Filling
600g Ground beef
400g Onions diced
200g Mixed peppers diced
600ml Beef stock
15ml Hot curry powder
15ml Ground cumin
15ml Ground ginger
15ml Garlic powder
45ml Tapioca flour dissolved in a little water
For the Pastry:
500g All purpose flour
180ml Warm water
Starting with filling, you need 600g lean ground beef, 400g diced onion and 200g diced mixed red, yellow and green peppers.
Measure out 45ml masala, 15ml extra hot curry powder, 15ml ground cumin, 15ml ground ginger and 15ml garlic powder.
Mix 600ml beef stock and dissolve 45ml tapioca flour in a little water.
And finally 30ml oil.
Add all of the spices to the ground beef, and pour in the oil.
Massage the spices into the beef until everything is very well combined.
Heat a large pan over medium high heat, add 30ml of oil and fry the onions and peppers for 3 to 4 minutes until the onion is translucent.
Scoop the onion from the pan and put it aside.
Add a little mor oil to the pan and crumble the ground beef into the pan.
Stirfry the beef for 4 to 5 minutes, chopping as go to break up any lumps.
Return the onion mixture to the pan and mix this in.
Pour in the stock and mix this in.
Make well in the center of the pan and pour in tapioca slurry, stirting continuously.
Allow the pan to cook for 1 to 2 minutes until the mixture has thickened considerably.
Season the curry to taste with salt and pepper, turn off the heat and put this aside to cool completely.
For the pastry, measure 500g all-purpose flour, 30ml oil, 180ml tepid water and 10ml salt.
Place all of these in your food processor, starting with the dry ingredients.
Place the lid on the bowl and zap the mixture until it starts to come together. The mixture will resemble cous cous, and will hold together well when pressed.
Pour the crumbly mixture into a bowl and compress it into a block.
Wrap the block in clingwrap and allow this to rest at room temperature for 30 minutes.
After 30 minutes, unwrap the dough and divide it into 4.
Working with one piece at a time, flatten the dough out.
Run the dough through your pasta machine on number 1 a few times, folding it double after each pass.
When the dough is nice and smooth, reduce the rollers to number 2 and repeat this process.
Continue with this until you reach setting number 5, and the pastry is just less than a millimeter in thickness.
Put this aside and continue with the remaining pastry.
Cut each strip in half down the center, giving 8 strips of 7.5cm in width.
Cut each of the strips into lengths of 30cm, giving you 16 strips in total. The offcuts can be rerolled.
Place a heaped tablespoon of the filling at the end of one of the strips.
Fold the corner of the strip up diagonally to cover the filling.
Fold the parcel once more, this time straight up.
Next, fold diagonally, and so on, until the samosa is completed.
Seal the end with a little water.
Continue with the remaining samosas.
At this stage, you can choose the freeze your samosas for a later date. This is why we used tapioca flour to thicken the curry. Tapioca flour is freeze thaw stable, and will give you a far superior frozen product.
To cook your samosas, fill an pan with oil to an inch in depth. Heat this to 180c or 350f and carefully lower a few samosas into the oil.
Fry the samosas until golden turning often to ensure even browning.
Serve the samosas piping hot accompanied with fruit chutney and yogurt for dipping.
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Chicken & Prawn Curry - Best Chicken & Prawn Recipe, How to Make Creamy Chicken and Prawn Curry!
Recipe type: Curry
Today we're going to make chicken and prawn curry. This is one of the best curries around, just full of prawn flavor with a wonderful creamy finish.
800g Prawns (13-15 size) (whole)
500g Chicken breast fillet
500ml Chicken stock
Quarter Red pepper
Quarter Yellow pepper
15ml Chilli powder (or to taste)
15ml Cumin powder
15ml Crushed garlic
60ml Tapioca flour
6 extra whole prawns to garnish
Fresh coriander to garnish
To start you will need 800g of 13-15 size prawns, whole in the shell with head on, and 500ml chicken stock.
Snap the heads from the prawns and throw the heads into a large pot.
Use your scissors to cut the shell along the spine of the prawn.
Remove the shells and tail and throw these in the pot as well.
Open the spine of each prawn and dig out the vein. You can normally grab it with your fingers, however you can also pull it out using a skewer or toothpick.
Place the prawn meat into a bowl and refrigerate until later in the recipe.
Pour the chicken stock into the pot with the prawn heads and shells. I am using a pressure cooker, and will cook this for 20 minutes once the pot has pressurised. If you're using a regular pot, put lid on and simmer the mixture for 35 minutes.
While the prawn stock cooks, dice a quarter red pepper and a quarter yellow pepper, cut the prawn meat into bite size chunks, cut 500g onions into quarter rounds, and cut 500g chicken breast fillet into pieces similar in size to the prawn chunks.
Once the stock has finished cooking, strain the mixture through a colander. Use a pair of tongs to squeeze out any trapped liquid, then put the stock aside.
Measure 45ml masala spice, 15ml chilli powder, 15ml cumin and 15ml crushed garlic and add these to the chicken.
Massage these into the chicken unyil evetything is well coated.
Pour in 75ml of oil and mix this all again.
Heat a large pan over medium high heat, add 15ml oil and the onion and peppers. Stirfry these for 4 to five minutes until the onion is translucent. Remove this from the pan and set it aside.
Add the chicken to the pan and stirfry this for 4 to 5 minutes until cooked through.
Return the onion and peppers to the pan and stir to combine.
Pour in the prawn stock and stir everything again.
Add the prawn chunks ans spred these across the top of the pan, making sure they are submerged.
Allow this to cook for 60 seconds.
Make well in the center of the pan. Dissolve 60ml tapioca flour in a little water and pour this to the pan. Stir to combine thoroughly and allow this to cook and thicken for 60 seconds.
Pour in 500ml of cream and stir this in thoroughly. Don't bring the mixture to a boil at this stage as the cream will split, you simply want to reheat the mixture.
Turn off the heat and you're ready to serve.
Serve this creamy chicken and prawn curry with the accompaniments of your choice, garnished with an extra grilled prawn and fresh coriander.
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Moist Chocolate Cake Recipe - How to Make the Best Chocolate Cake!
Recipe type: Baking, Cake
Moist Chocolate Cake! Today we're going to look at a very special chocolate cake recipe. This chocolate cake is supremely moist and full of chocolaty flavor. It is quick and easy to make, and has a shelf life of 5 to 7 days.
225g Cake / all-purpose flour
350g Caster sugar
85g Cocoa powder
7.5ml Baking powder
7.5ml Bicarbonate of soda (baking soda)
2 Large eggs
250ml Full cream milk
125ml Sunflower oil
10ml Vanilla exctract
250ml Boiling water
For the Icing
200g Dark chocolate
To start, add 225g cake flour or all-purpose flour to your mixer bowl, along with 350g caster sugar, 85g good quality cocoa powder, 7.5ml baking powder and 7.5g bicarbonate of soda or baking soda, 2 large eggs, 250ml full cream milk, 125ml sunflower oil and 10ml vanilla extract.
Place the bowl on your mixer with the beater paddle attached and mix the batter until smooth.
Add 250ml boiling water a little at a time and continue mixing until well combined. The batter will be thin and glossy.
Butter two 20cm or 8 inch cake tins and line the bottoms of each tin with baking parchment. The butter effectively sticks the parchment to the tin and prevents batter from flowing underneath the parchment.
Pour half of the batter into each tin.
Bake the cakes in a preheated oven at 180c or 350f for 25 to 35 minutes or until skewer inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and allow them to cool completely in their tins.
While the cakes bake, measure out 200g of dark chocolate and cut it into bits.
You will also need 175ml of cream.
Melt the chocolate in your microwave in 20 second bursts, stirting between each cycle.
Pour in the cream and stir this in until combined. Don't panic if the chocolate seams to granulate. Simply pop this back into the microwave for 20 seconds, and will be as smooth as silk.
Set this aside to cool completely and set. If you are in a warm climate, you may need to refrigerate the mixture until it reaches a spreadable consistency.
Turn the cakes out of the tins and spread the icing onto the cakes evenly.
And there it is, an absolutely, supremely moist chocolate cake fit for Royalty.
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Caramel Popcorn - How to Make Caramel Popcorn with 3 Ingredients! Caramel Popcorn Recipe!
Recipe type: Sweets / Snacks
Today we're going to make a batch of caramel popcorn with just a few simple ingredients. The recipe is quick and easy, and really tasty!
135g Unpopped popcorn
To start, measure out 200g sugar and 135g of unpopped popcorn.
You will also need 30ml oil, and Himalayan rock salt, should you want your caramel popcorn salted.
Place the corn in a pan large enough for the seeds to lie in a single layer.
Add the oil to the pan and stir the pan briefly to coat the popcorn with the oil.
Flatten the seeds into a single layer and put the lid on the pan.
Light the gas and set it to medium high.
In about 2 minutes, the corn will start to pop.
Give the pan a gentle shake intermittently to achieve even cooking and avoid burning.
When the popping subsides, turn off the heat and remove the lid.
Transfer the popped corn to a large heatproof bowl, making sure leave any unpopped kernels behind.
Wipe out your pan and pour in the sugar.
Place this over medium high heat.
After 2 to 3 minutes the sugar will start to melt, and this is your cue to start stirring.
More and more of the sugar will melt until you have a golden mass of molten sugar.
Bring the molten sugar to a boil. As it starts to foam up, turn off the heat.
Give the molten caramelised sugar a final stir to knock down the foam, and pour it over the popcorn. Be very careful when working with molten sugar as spilling or splashing this on your body can cause horrific burns.
Give the popcorn a thorough stir, making sure to dig to the bottom of the bowl to lift the caramel that has run through.
Transfer the coated popcorn to alarge baking pan. Break the pieces apart and allow it cool for a few minutes before serving, or storing it in an airtight container.
If you want your caramel popcorn salted, grind your salt over the popcorn at this stage.
How to Pickle Eisbein by Injection - How to Cure Eisbein by Injecting Brine - Cured Pork Hocks
Recipe type: Charcuterie / Pork
Cuisine: German / Austrian
In today's episode we're going to pickle or cure eisbein using the injection process. This process is much quicker and more efficient than the immersion process, where the eisbein are submerged in the pickling brine for 72 hours. The injection technique only takes 24 hours to cure, and is much more economical on ingredients.
For 20 Eisbein
70g Prague powder
140g Himalayan rock salt / non-iodated salt
5ml Coriander seeds
15ml Whole black peppercorns
3 Allspice / pimento berries
3 Bay leaves
2 Liters water
To start, measure out 70g Prague powder, 140g Himalayan rock salt, or you can use use any non-iodated salt, 70g sugar, and 5ml coriander seed, 15ml black pepper corns 3 allspice or pimento berries and 3 bay leaves.
Place the salt, sugar and spices in a medium size pot and add 2 liters of water. Adding boiling water saves time in the next step.
Heat the pot over medium high heat until boiling, reduce the heat to a simmer, and allow this to simmer for 15 muntes.
In the meantime, sterilize your basting syringe and put this aside.
After 15 minutes of simmering, remove the pot of brine from the heat and quick-chill the brine by floating the pot in a sink of cold water.
Once the brine is cooled to room temperature, add the Prague powder and stir this in until completely dissolved.
Strain the brine through a sieve into a clean container.
Draw the brine into the syringe and proceed to inject this into the ends of the eisbein. Fully insert the needle into the center of each muscle. Start depressing the plunger while simultaneously withdrawing the needle from the meat. You will need to inject 5 times on the fat side of the eisbein, and twice on the thin side. Each eisbein will need about 100ml of brine, making this recipe sufficient to pickle 20 units.
Cover the eisbeins loosely with clingwrap and place them in your refrigerator for a full 24 hours.
After 24 hours, the meat is fully pickled and ready to cook, or freeze for later use. It will be the trademark deep rosy red color with a unique and slightly translucent appearance.
How to Make Sweet Italian Chicken Sausage Patties - Making the Best Burger at Home!
Recipe type: Burgers / Patties / Sausages
Burgers are so good that you could almost call them the staple food of the universe. Once in a while a really exceptional burger comes along to prove you have not tasted it all. This patty is one of the really outstanding, super tasty recipes that takes the burger to a whole new level.
800g Chicken fillet
30ml Garlic powder
45ml Dried Italian herb blend
15ml Fennel seed
15ml Coarsely ground black pepper
To start, cut 800g of chicken breast into cubes.
Place the chicken in a large shallow pan and transfer this to your freezer for 45 to 60 minutes until it is partially frozen.
Measure out 30ml garlic powder, 45ml dried Italian herb blend, 15ml fennel seeds, 15ml coarsely ground black pepper, and 7.5ml salt.
Run the partially frozen chicken through your mincer using a 4mm plate.
Transfer the ground chicken to a large mixing bowl and add all of the dry ingredients.
Mix this thoroughly by hand for about 5 minutes until everything is well combined and the mixture is a uniform color throughout.
To press the patties, place a breadfilm bag over your scale and measure out a 100g portion of the chicken.
Remove the scale and fold the film over the chicken.
Use a flat bottom plate to press the patty to your desired thickness and diameter.
Use you dough scraper to round off any uneven bulges in the patty and smooth it of to an absolutely even thickness.
If you have patty press, go agead and press the patties.
Once again, you can resize the diameter of the patties by pressing them again with a flat plate.
Place 30g butter and 30ml oil in a large pan and heat this over medium high heat.
Add the patties to the pan and fry them for 2 minutes.
Flip the patties and fry for a further 2 minutes.
Flip them again and fry for a further 60 seconds.
And one final flip and another 60 seconds.
Lift the patties from the pan and transfer them to your buns and you're ready to go.
The Simplest Crispy Fried Fish - Easy No Mess Fried Fish
Recipe type: Fish / Seafood
In today's episode we're making the simplest crispy fried fish. The recipe cuts out all the mess usually associated with crumbed or battered foods.
Fine dried breadcrumbs
To start, you will need one egg beaten, fine dried breadcrumbs and salt. If you are gluten intollerant, you can substitute the breadcrumbs for cornflake crumbs, and the salt can be substituted for any seasoning of your choice.
Place the fish fillets skin side down on a large platter and brush them liberally with the egg.
Give them a good grind of salt, or the seasoning of your choice.
This is followed by a liberal sprinkling of breadcrumbs to coat the surface of the fish.
Allow this to stand for 15 minutes before continuing.
This gives the crumbs a chance to soak up some the egg coating and get a good adhesion to the fish.
Add 30g butter and 30ml of oil to a large pan and heat this over medium high heat.
When the pan is nice and hot, add the fillets skin side up in the pan.
Allow the fish to fry for 4 minutes until the coating is golden.
Flip the fillets overs and fry for a further 3 minutes.
Flip the fillets back over for a final 60 seconds to get a super-crispy crumb.
Tranfer the fillets to platters and serve with the accompaniments of your your choice and enjoy.
Crispy Deep Fried Sous Vide Chicken - Tender & Juicy Deep-Fried Chicken Recipe
Recipe type: Chicken / Deep-Fried
Today we're going to sous vide a batch of chicken pieces. The cooked chicken will then be coated and briefly deep-fried to crispy perfection.
For the Chicken
12 Chicken pieces
30ml Caster sugar
90ml Cayenne pepper
15ml Garlic powder
30ml Chicken stock powder
30ml Vegetable stock powder
For the Coating
400g All-purpose flour
100g Rice flour
15ml Aromat / aromex / flavormate
15ml White pepper
60g Cayenne pepper (NOT 60ml)
To season the chicken, you will need 30ml caster sugar, 90ml cayenne pepper, 15ml garlic powder, 30ml good quality chicken stock powder and 30ml good quality vegetable stock powder.
Combine these all thoroughly.
Pat the chicken pieces dry with kitchen towel and place them in a large pan.
Sprinkle half of the seasoning over the pieces, flip them over and coat the reverse side with the remaining powder.
Allow this to stand for 30 minutes before continuing.
Fold the tops of 2 medium size vacuum bags open and place half of the chicken into each bag, making sure to keep it all in a single layer.
Fold the tops of the bags back and proceed to vacuum pack the chicken, making sure to double seal the bags.
Half fill your pot with water and heat it to 75c. You can use a digital pot like this one, or a dedicated sous vide pot, or even a regular pot on an induction range.
Once the water has reached 75c, place the packed chicken in the water. Use a plate or a pot lid to keep the bags submerged, as they will want to float as they heat up.
Set your timer for 3 hours and find something else to do to pass the time.
Remove the bags from the bath and cut them open.
This chicken is now perfectly cooked through, well seasoned, juicy and supremely tender.
The juices from the bags can be used to make really good gravies, sauces or used as a soup base.
For the coating, combine 400g all-purpose flour, 100g rice flour, 15g Aromat / Aromex or equivalent, 15ml white pepper and 60g of cayenne pepper.
Mix this all until well combined.
Use kitchen paper to pat the chicken pieces dry.
Whisk 6 eggs in a large measuring jug.
To coat the chicken, dunk a piece of chicken in the egg to wet it all over.
Drop it into the flour mixture and give it a good solid coating.
Transfer this to a plate and continue with the remaining pieces.
Heat a large pan of oil to 180c or 350f. Carefully drop the chicken into the oil piece by piece. Depending on the size of your pan you may have to fry multiple batches.
Fry yhe chicken for 4 minutes, turning halfway through.
Remove the chicken from the oil, drain on kitchen paper and continue with the next batch.
Here you can see just how juicy and tender the chicken is, with a super-crispy coating. This coating recipe will fry noticeably darker than most coatings as a result of the cayenne pepper. This is quite normal. The result is a deep, rich, full flavor that will have your guests coming back for more.
Thai Green Curry Chicken Roll - Easy Cold Cuts Recipe
Recipe type: Cold Cuts recipes
In today's episode we're making a super tasty Thai green curry chicken roll. With all the amazing flavors of lemongrass, galangal, green chillis and coriander, this chicken roll is an absolute winner.
1Kg Chicken breast fillet
20g Powdered gelatin
100g Thai green curry paste
20g Chicken stock powder
100ml Coconut cream
To start, cut 1kg of chicken breast into cubes and spread them out in a baking tray. Place the tray in your freezer for 45 to 60 minutes until the chicken is partially frozen.
This will give you a cleaner grind when you mince the chicken.
After this time, run the chicken through your grinder using a coarse 8mm cutting plate.
Change the plate to a fine 3mm plate and run the chicken through the grinder again.
Transfer the finely ground chicken to a large mixing bowl and add 20g grams of powdered gelatin, 20 grams of good quality chicken stock powder, 100g of Thai green curry paste and a100ml of coconut cream.
Mix this all thoroughly for 5 minutes until completely combined and the mixture has started to emulsify.
Line your ham press with a bread film bag and transfer the chicken mixture to the press, compressing it as you go to avoid any air pockets.
It is not absolutely necessary to line the press, however this does make the removal of the loaf easier and the cleanup much quicker. You will also achieve a much smoother surface finish on the roll.
Fold the excess plastic over the chicken and insert the pressing plate, followed by the lid.
Insert your probe thermometer through the hole in the lid.
Place the press in a water bath set to 75c and allow the meat to cook slowly over 2 to 3 hours until the internal temperature reaches 72c.
The water level in the water bath should be just an inch below the top of the press.
Once cooked, quick-chill the press by placing it in your sink filled with iced water. When the internal temperature reaches 30c, transfer the press to your refrigerator overnight.
The following day, remove the chicken roll from the press. Any gelatin on top of the loaf can be used as a fantastic soup base, or to flavor sauces or gravies.
Slice the chicken roll into nice thin even slices and you're done.